Suquet de Monkfish, Red Shrimp, and Baby Squid with Almond and Hazelnut Picada

Name: Suquet de Monkfish, Red Shrimp, and Baby Squid with Almond and Hazelnut Picada
Total time: 7200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1/4 red bell pepper; 1/4 cup white wine (60 ml); 1 tomato (preferably Raf), grated if possible; 1 garlic clove; Salt; 1/4 Italian green pepper; 1 sweet onion; 3 1/2 tablespoons refined olive oil (50 ml); 20 whole almonds (with skin); 20 hazelnuts; Saffron threads (about 90 mg); 3 slices bread, or 4 if small; 1 garlic clove, sliced; Flesh from 2 dried ñora peppers; 2 1/4 lbs monkfish, cut into pieces (1 kg); 14 oz red shrimp (about 400 grams); 10 small baby squid; 14 oz red shrimp heads (about 400 grams); 1 tablespoon tomato paste; 1/2 onion; 3 1/2 tablespoons brandy (50 ml)

F Mateo @franmateoz

The original recipe is on Cookpad by @lacuinadenjamex (Toni Martin). I’ve simply replicated it with a couple of changes: instead of paprika, I use dried ñora pepper, which I think adds more depth to the dish; I add small baby squid (no more than 3 inches long); and I leave the picada a bit chunky, since finding small pieces of almonds and hazelnuts as you eat is a real treat. This recipe is a bit of work, but it’s rewarding and packed with flavor. I’m including it here so I can make it again and again.

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Ingredients

3 1/2 hours

Serves 4 servings

Sofrito
1/4red bell pepper
1/4 cupwhite wine (60 ml)
1tomato (preferably Raf), grated if possible
1garlic clove
Salt
1/4Italian green pepper
1sweet onion
3 1/2 tablespoonsrefined olive oil (50 ml)
Picada
20whole almonds (with skin)
20hazelnuts
Saffron threads (about 90 mg)
3 slicesbread, or 4 if small
1garlic clove, sliced
Flesh from 2 dried ñora peppers
Monkfish, red shrimp, and baby squid
2 1/4 lbsmonkfish, cut into pieces (1 kg)
14 ozred shrimp (about 400 grams)
10small baby squid
Shrimp demiglace
14 ozred shrimp heads (about 400 grams)
1 tablespoontomato paste
1/2onion
3 1/2 tablespoonsbrandy (50 ml)

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Steps

3 1/2 hours

1

Prepare the sofrito: Finely chop the peppers, onion, and slice the garlic. Add plenty of olive oil to the bottom of a pot. When the oil is hot (medium-high heat), add the onion and peppers with a pinch of salt. Stir the sofrito, and after about 3 minutes, add the sliced garlic and keep stirring. I prefer to grate the tomato and add it at the end of the sofrito.
2

After 10-12 minutes, blend the sofrito with a blender.
3

Start the picada: In a skillet, slowly brown 1 sliced garlic clove over very low heat (this will take about 10-12 minutes—be patient). Once golden, set aside. In the same oil over medium-high heat, fry the bread slices on both sides for about 20 seconds per side.
4

In a mortar, crush the fried garlic you set aside, the hazelnuts, almonds, and fried bread.
5

Season the monkfish pieces with salt and pepper and set aside. Clean the baby squid (see my recipe for squid in its ink if you need cleaning instructions).
6

For the shrimp demiglace: Separate the shrimp heads. In a saucepan, heat a little oil over medium-high heat, add the red shrimp heads, season with salt, and cook for 5-9 minutes, stirring. Add a bit of water or fish stock (I used store-bought rockfish stock), and crush the heads to extract their juices. Strain and set aside.
7

Flambé the 3 1/2 tablespoons (50 ml) brandy in a small saucepan (remember to turn off the exhaust fan) and set aside.
8

Prepare the flesh from the dried ñora peppers. Sauté 1/2 onion, add 1 tablespoon tomato paste, and cook for 10 minutes. Add the brandy and the ñora pepper flesh, blend with a blender, and set aside.
9

Blend the mixture with a blender.
10

Remove the intestinal tracts from the shrimp bodies. (Now the squid, monkfish, and shrimp are ready.)
11

Combine everything in a pot: the picada, sofrito, shrimp demiglace, and add 3/4 cup fish stock (200 ml). Infuse the saffron in the fish stock to prepare a thick sauce. Cook the monkfish, shrimp, and squid in the sauce over medium heat for about 12-14 minutes (add more stock gradually if you want a thinner sauce). Stir occasionally with a spoon.